CRUNCHY BAKED TOMATOES WITH LIME, ONION & CHILI
Fresh and Fast Vegan
by Amanda Grant
It is important that the tomatoes have lots of flavor— all too often, the larger they are, the less flavor they have. If this is the case, use twelve smaller tomatoes bursting with flavor rather than eight large ones. Ever since I drizzled lime juice over tomatoes before roasting them I have found the combination hard to beat. This makes a lovely starter served with fresh bread or a wonderful main course accompanied by hot potatoes or polenta.
preparation time: 10 minutes
cooking time: 10 minutes
• 8 or 12 medium-size vine-ripened tomatoes
• sea salt and freshly ground black pepper
• 2 bunches of spring onions, finely chopped
• 1 small red chill pepper, seeded and finely chopped
• 1 inch piece of fresh ginger, peeled and finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons fresh basil leaves, roughly torn
• 3½ tablespoons (1¾ ozs.) plain potato chips
• juice of 1 lime
• juice of 1 orange
• 2 tablespoons extra virgin olive oil
Preheat the grill to high. Slice off the tops of the tomatoes, and scoop out the seeds and juice with a teaspoon. Turn the tomatoes upside down as you do so to allow them to drain slightly. Dry the insides of the tomatoes with paper towels, and season with salt and pepper.
Combine the spring onions, chili peppers, ginger, garlic and basil, and mix well. Fill the tomatoes with this mixture, then crumble a few chips over the mixture. Drizzle the lime and orange juices and olive oil over the top of each tomato.
Place on the grill for about 2 minutes, until the tomatoes are warm and the onion mixture is just turning golden. Serve immediately.
each serving contains: Calories 210 • Protein 3g • Fat 16g (saturated 3.5g) • Carbohydrates 14g • Fiber 3g • Calories from fat 69% • Excellent source of vitamin C • Good source of vitamins A and E